Methi dal is an incredibly delicious North Indian dal recipe that makes a healthy, comforting, everyday style meal when served with plain rice or roti.
1teaspoonGinger paste or freshly grated or crushed
1teaspoonGarlic paste or freshly grated
1smallGreen chilieschopped finely
½cupRed onionfinely chopped
1 small or ½cupTomatochopped
1cupFenugreek leaves (methi leaves)measured, washed and chopped
¼teaspoonTurmeric powder
½teaspoonRed chili powder
Salt to taste
¾ to 1cupWaterTo make dal consistency
1teaspoonLemon juice
Instructions
Mix all three dal and rinse under running cold water until water runs clear. Or rinse into a bowl 2-3 times or until the water is not cloudy anymore. Take washed dal with fresh water in a pressure cooker.
Cover it with a lid, put the weight on and cook on medium heat for 3-4 whistles. Let the pressure go down by itself and then open the lid.
While dal is pressure cooking, start cooking masala on another stove. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Add ginger, garlic paste and green chili. Saute for a minute or until the raw smell of ginger garlic goes away.
Add chopped onion and sprinkle a little salt to speed up the process. Cook until the onion turns light brown in color.
Add tomatoes and chopped methi. Mix and cook until tomatoes are soft and almost mushy. Plus, methi leaves have wilted and cooked as well.
Add cooked dal, remaining salt, turmeric powder, and red chili powder. Mix well.
Add water to get the dal consistency. Let it simmer for 5-7 minutes.
Lastly, squeeze the fresh lemon juice and stir. Methi dal is ready to serve.
Notes
How to get rid of the bitterness of methi leaves?
Wash the methi and keep them in a colander. Sprinkle a big pinch of salt. Toss the methi around so salt is mixed well.
Let it rest for 10-15 minutes. During this resting time, salt will draw the moisture from the leaves.
Squeeze the handful of leaves at a time and discard the collected water. Most of the bitterness is removed through that water.